Chicken and bacon pasta with wild mushrooms broccoli and peas
Pasta and peas is a true classic loved by adults but also by children. Butterflies with peas, bacon, wild mushrooms, broccoli and Philadelphia are a very rich variant, even tastier and with a touch of creaminess that makes it truly irresistible. The taste of peas goes well with the strong flavor of bacon. The pasta used, the butterflies, is perfectly suited for the preparation of this dish. To give a greater creaminess to this dish was used Philadelphia. A first course made with simple ingredients, but that everyone will appreciate for sure. So let's see together how to prepare it.
Ingredients
400 g butterflies100 g smoked bacon300 ml vegetable broth1/2 onion1 chicken breast250 g peas200 g wild mushrooms 100 g broccoli 30 g extra virgin olive oilsalt to taste80 g of Philadelphiamilk to taste
Preparation
To make butterflies with bacon, wild mushrooms, broccoli, peas and Philadelphia prepare the vegetable broth, which you will need for cooking the seasoning. In a pan place a pot full of water that you will need for cooking pasta. Take the bacon, cut it first into slices then into cubes of about 1 cm. Clean the onion, chop it finely, pour it into a non-stick pan where you have previously added extra virgin olive oil and let it brown, stirring constantly with a wooden spoon. Sauté over medium heat for a few minutes and then add the wild mushrooms, broccoli, and peas. Add a ladle of vegetable broth to the pan, cook over high heat for 15 minutes, taking care to stir occasionally. When the water in the pot starts to simmer, pour in the pasta. After 15 minutes, add the diced bacon to the peas and sauté for 3 minutes. Add the Philadelphia to the mix making it more liquid with a little milk, taking care to mix it well then finish cooking for 5 minutes. Drain the pasta al dente and sauté it together with the sauce in a pan over low heat for a few minutes, until all the ingredients are well blended, stirring frequently. Serve the butterflies while still hot.
Pasta and peas is a true classic loved by adults but also by children. Butterflies with peas, bacon, wild mushrooms, broccoli and Philadelphia are a very rich variant, even tastier and with a touch of creaminess that makes it truly irresistible. The taste of peas goes well with the strong flavor of bacon. The pasta used, the butterflies, is perfectly suited for the preparation of this dish. To give a greater creaminess to this dish was used Philadelphia. A first course made with simple ingredients, but that everyone will appreciate for sure. So let's see together how to prepare it.
Ingredients
400 g butterflies
100 g smoked bacon
300 ml vegetable broth
1/2 onion
1 chicken breast
250 g peas
200 g wild mushrooms
100 g broccoli
30 g extra virgin olive oil
salt to taste
80 g of Philadelphia
milk to taste
Preparation
To make butterflies with bacon, wild mushrooms, broccoli, peas and Philadelphia prepare the vegetable broth, which you will need for cooking the seasoning. In a pan place a pot full of water that you will need for cooking pasta. Take the bacon, cut it first into slices then into cubes of about 1 cm. Clean the onion, chop it finely, pour it into a non-stick pan where you have previously added extra virgin olive oil and let it brown, stirring constantly with a wooden spoon. Sauté over medium heat for a few minutes and then add the wild mushrooms, broccoli, and peas. Add a ladle of vegetable broth to the pan, cook over high heat for 15 minutes, taking care to stir occasionally. When the water in the pot starts to simmer, pour in the pasta. After 15 minutes, add the diced bacon to the peas and sauté for 3 minutes. Add the Philadelphia to the mix making it more liquid with a little milk, taking care to mix it well then finish cooking for 5 minutes. Drain the pasta al dente and sauté it together with the sauce in a pan over low heat for a few minutes, until all the ingredients are well blended, stirring frequently. Serve the butterflies while still hot.
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